Mark Hyman, MD


Serves 4

This recipe results in beautiful, shiny roasted red peppers bathed in olive oil and studded with garlic and capers. The peppers are delicious layered on sandwiches; they also make a wonderful addition to any antipasto platter or buffet table. The peppers can be roasted under the broiler, directly on a gas flame on the stovetop, or on an outdoor grill.


  • 5 medium red peppers (about 1 1/2 pounds)

  • 4 tablespoons extra-virgin olive oil

  • 2 tablespoons capers

  • 1 medium clove garlic, pressed or finely chopped

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper


  1. Broiler method: Preheat the broiler to high. Lay the peppers on a sheet pan and place under the broiler 2 to 3 inches from the element. Cook, turning with tongs, until charred on all sides.
  2. Stovetop method: Place the whole peppers directly on the gas flame, turning with tongs, until charred on all sides.
  3. Outdoor grill method: Preheat the grill to high. Lay the whole peppers in the grill grate and cook, turning with tongs, until charred on all sides.
  4. Place the charred peppers in a bowl and cover tightly with plastic wrap, or in a large saucepan with a tight-fitting lid. When the peppers are cool enough to handle, remove the charred skin, the core, and the seeds. The skin will come off easily. Do not run the peppers under water, as this will decrease their flavor. Peel over a plate and save any juices that drain from the peppers. Cut the pepper flesh into wide strips. Place a layer of the strips in a shallow dish and top with some of the extra-virgin olive oil, capers, garlic, salt, and pepper. Repeat the layering with the remaining ingredients. Pour any accumulated juice over the assembled dish.